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To say that these are the best gluten-free pancakes I’ve ever had would be selling this stack short. I hesitate to ever make claims that something is “the best,” because taste is so subjective after all. But these (in my opinion) have to be right up there with the best pancakes I’ve ever eaten, gluten-free or not.

I made these the other day for Jack and my mom (who is in town visiting right now). After we tasted, my mom said “what’s that special flour you used? I’ll have to get some of that.”

“That flour” I used is Pamela’s Baking & Pancake Mix. I originally started using their flours because all of my gluten-free friends had recommended it to me. This baking mix worked perfectly in these muffins, but I have to say – pancakes with it really take the cake.

The way I feel about gluten-free baking is that it’s easier to buy one great mix than to try to combine 4 (or more!) types of flour. The folks at Pamela’s have worked out all of the ratios for you, which I promise will save you failures, frustration, and the overall unpleasant-ness of eating gritty-falling-apart baked goods. These pancakes are not only cohesive, but also light, fluffy, moist and, delightfully pumpkin-y.

In a medium bowl, mix together the Pamela's Baking Mix and the cinnamon.

In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.

Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.

Heat a nonstick pan with a little coconut oil. Scoop the batter onto the pan using a ¼ cup measuring scoop. Cook until bubbles form, then flip and cook a little longer. Both sides should be nicely golden brown. Repeat with remaining batter.

In a medium bowl, mix together the Pamela's Baking Mix and the cinnamon.

In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.

Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.

Heat a nonstick pan with a little coconut oil. Scoop the batter onto the pan using a ¼ cup measuring scoop. Cook until bubbles form, then flip and cook a little longer. Both sides should be nicely golden brown. Repeat with remaining batter.

Great shots Jeanine! Those drips! I will be dreaming of pumpkin pancakes for the rest of the day 😉 My favorite gluten free baked good would have to be pizza (does that count?). To replicate the ‘real’ thing is no easy task, but when it’s good, it’s delicious. Thank you for hosting this giveaway! x

My husband recently began a gluten-free diet. I wasn’t a big baker to begin with, but he loves cookies and now that it’s tougher for him to find cookies to buy, I’ve been trying to make them more often. His favorite that I made so far were pumpkin cake cookies!

I’ve been GF for years, but only recently discovered Pamela’s products. My current favorite (2) recipes to make are an adapted GF/DF version of Martha Stewart’s PB&J cookies and an adapted GF/DF Black Dinah chocolatiers molasses chocolate chip cookies. But I have become a huge fan of Pamela’s vanilla cake mix. My husband (non-GF) swears it’s the best gems had- tastes just like yellow cake-in-a-box, and is perfect for upside-down cakes. It being apple season up here, apple upside-down cake is on our menu regularly.

Oh man, my all time favorite gluten-free baked good is definitely bananas foster cupcakes… but upon seeing this recipe I suspect they’re going to have some serious competition. 🙂 Thank you so much for hosting this giveaway!!

I’m just dying to dry a recipe I was given the other day for Gluten Free Monkey Bread and after seeing this post I’d love to get my hands on the flour mixes you used so I can try these pancakes as well!

I am always looking for good gluten free alternatives as my cousin has Celiac’s and my bestie is GF. I haven’t tried this flour and would love to. My favorite recipe is my GF brownies made with honey and applesauce 🙂

This recipe for pumpkin pancakes looks amazing. Since I do some baking for friends and one of them happens to have Celiac disease, I am always on the lookout for GF recipes that will be safe for her to enjoy and amazing for everyone else too!. My favorite recipe, so far, that I’ve baked has been brownies with Pamela’s GF brownie mix. My daughter said they were the best brownies she ever had. 🙂 I haven’t tried the other Pamela’s products yet, but I would love to!

Hello! I live in Boulder and my family from Detroit is coming to visit for Thanksgiving. It’s a difficult crowd, a mix of vegans and gluten free-ers. So I’ve been trying to figure out what I can make that will be an all around crowd pleaser. I will definitely have to try making these for breakfast!

Oh these look delish!!! I’m ready to bake gluten free, for myself and my loved ones!! I don’t have a favorite gf recipe, but this could be it! I’ve got to try these mixes, love that they are already combined for me. Can’t wait, it’s pumpkin time!

These look delicious! My favorite gluten-free recipe is for pizza crust. My sister is gluten intolerant and we love pizza get togethers, so it’s a frequent flyer! Store bought, I love spelt pretzels. Perfect texture. They help me go through a lb. of homemade hummus per week 🙂

THRILLED to try these pancakes … right now my favorite ‘gluten free’, nutrient rich ‘go-to’ is simply :: banana pancakes — an egg and half of a ripe mashed banana whisked together — then poured into a pan like a pancake. Looking forward to incorporating more gluten free recipes into our cooking/meal rotation. (LOVE your blog!!)

This recepie is amazing! I usually don’t like the texture of most panckake mixes but the Angela’s one tops the other brands. I’ll be making more pancakes tonight!
Thank you for sharing this gem with the rest of us.
( I try most of your recepies, and they are delicious! Great job!)
Patricia

Lately I just avoid eating and making baked goods most of the time because I’m always intimidated to make them with the barrage of gluten-free ingredients it takes to make them, but I would LOVE to try some of these mixes. The pumpkin pancakes look amazing!

Lately I just avoid eating and making baked goods most of the time because I’m always intimidated to make them with the barrage of gluten-free ingredients it takes to make them, but I would LOVE to try some of these mixes. The pumpkin pancakes look amazing!

I definitely want to try these pumpkin pancakes. I have to admit I’ve shied away from gluten-free baking since I haven’t had much luck with it. I just go without. But I’ve never tried Pamela’s mixes. But it’s pumpkin time. So maybe it’s time to try again. – Tom

Wow, I’ll definitely pick up some of Pamela’s Mix on my next trip to the grocery store. My favorite gluten free baked good is usually brownies, but I am excited to see if these gorgeous pancakes tops them!

Wow those pancakes look delicious! My boyfriend is gluten free and I’ve been experimenting with all different kinds of gluten free flours and baking mixes. I would love to try these flours! My favorite creations to date are GF breadsticks stuffed with mozzarella cheese or the GF pumpkin chocolate chip cookies I made a couple weekends ago!

Do you think I could substitute almond flour for the Pamela’s flour mix? Also, I got this amazing recipe from one of my friends for gluten free, dairy free, non-GMO pumpkin muffins. I will use almond flour in them and I’m so excited to make them! Thank you!

If I could figure out how to make a gluten free chocolate croissant that would be heavenly!
For now I am loving Namaste Food’s waffle and pancake mix BECAUSE…
They have a recipe on the back of the package that tells you how to use the mix to make crepes. And they are divine w some organic hazelnut chocolate spread and bananas. Or with lemon yoghurt and mixed berries!

I just recently was diagnosed with a gluten intolerance/ allergy. I have attempted several gf recipes and have not been successful. These sound amazing. I am going to give this recipe a try. Thank you!!

Hooray, a giveaway!! I haven’t really tried cooking anything gluten-free before. It’s something I want to make a conscience effort to do in the new year (this year, the food holiday challenge I’m on tends to cramp my style a little bit). With that being said, I want to make your fig flatbread. That thing is gorg.

These look great! Excited to try the banana blueberry muffins too. My favorite gluten-free baked good is Korean rice cake – technically it’s made in a steamer not an oven, but the texture is very similar to cake and it’s served at tea houses alongside other cakes, so I consider it a ‘baked good’. I love rice crackers too!

Hi
Tanx for your recipe.but in iran we dont have a gluten free flour.can i make it with normal flour?and what about cow milk?we dont have it too….lol..:D
so help me to make it.becouse i love it.and it looks great.

I’ve been gluten free for a bit over 1-½ yrs. And dairy, soy free, eating low glycemic. Lost 85+ lbs & just now beginning to mentally be where I can bake again. I’ve been craving pancakes & now I really want to try these w/pumpkin. Thanks for the ideas.

I love gluten-free cinnamon rolls using rice flour/tapioca flour, and a mess of other ingredients. I have had a hard time finding a ‘mix’ that works, but would love to try out these! Gluten-free isn’t an option for me, so finding something that is quicker and tastier would be amazing! Look forward to trying these pancakes!

My favorite gluten-free recipe is that of what I like to call my “everything cookies.” They’ve usually got chia seeds, coconut oil, oats and oat flour (pulverized oats), almond butter, chocolate chips, pecans, almond flour, shredded coconut, cinnamon, baking soda, brown sugar, maple syrup, and vanilla extract, but I like the idea of mixing and matching different spices, nuts, and chocolate types to suit whatever is on hand. It sounds a little complicated, but these are all ingredients that can almost always be found in my kitchen. The best part is that they are not only gluten-free but vegan too!

Your posts always make me the hungriest! My favorite homemade gluten free baked good has to be Green Kitchen Stories’ oat and ginger crisp cookies. I have been making them almost weekly here and eating the whole batch in a day (they are basically oatmeal, right??).

I’ve been diagnosed with gluten sensitivity and other food sensitivites.
After almost a half a year of a very limited diet I am getting better and this is a great occasion to celebrate making these wonderful pancakes. Thanks for the great looking post. Can’t wait to taste them.

These look great! I used to be known (by my boys) for my whole wheat pancakes and made them often. Now that they are grown I don’t make them or eat much wheat products at all. But I’d love to try this out. Im a big fan of anything with pumpkin. Thanks for sharing this, I didn’t know about Pamela’s products, and I see they can be found at Whole Foods.

The pumpkin pancakes sound wonderful! I am going to share this recipe with my sister-in-law since my niece is having medical issues in which her doctor has recommended she try eating gluten free. My niece is a very picky eater, so any advice on good gluten free recipes and products are greatly appreciated. Thanks for the info on Pamela’s baking mixes and for sponsoring this give-away!

Hmmmm. Looks tasty! I immediately thought how I could turn these into crepes and with what to fill them. Should I make them dessert crepes or for lunch? Some cooking creations are brewing. Thanks for the inspiration!

Thanks for that recipe anything pumpkin is divine! I love pamelas yellow cake mix on the package is a recipe for coconut cake for the liquid in the recipe i use coconut milk and some coconut extract it makes a delicious cake and i top the whole thing off with seven minute frosting and extra shredded coconut Yummy! I can only find the mix at Whole Foods but I’m asking the store manager at Stop and Shop to order it because they do carry the other Pamelas baking mixes. Awesome Product !!!

ohhhh I would love to try this pancakes! my attempts in the past haven’t turned out so great. I love any GF backing and mostly just use almond flour or coconut flour – it’d be fun to try a baking blend and get some other ideas!

Store bought, my favorite Gluten Free item has to be peanut butter cookies. But homemade, I’ve yet to find the right concoction of flours to make anything other than pancakes. Can’t wait to try these pumpkin pancakes, dripping with syrup. Can’t wait to try this flour mix as well to try and lighten up my recipes!

I’ve taken a liking to gluten free baking, because it feels so much lighter and I don’t cringe when I realize I’ve eaten half the pan of muffins.

That being said, I took your carrot muffins for a spin this past weekend, with a few modifications:
combined about half of a large carrot and chopped apple in my Ninja ( to act like grated carrot + applesauce)
added a little bit of vanilla to the above Ninja
2 c oat flour ( just ground up some oats in my grindmaster cafe mill – very cost effective at .99c / lb! )
1 egg
~ 1/3 c coconut oil, slightly melted
~ 1/3 c sugar in the raw ( get the bulk 2lb box to get it in bulk, not in the little packets. Yay less waste! )

Then, instead of the coconut cream icing, I had some cream cheese on hand, so threw about 3 tbsp cream cheese into the Ninja ( had the leftover carrot + apple chunks and a little juice in it ). Also added to the Ninja ~ 2 tbsp sugar and a slice of butter for a delightful cream cheese icing. So good that I to food-gram it! http://instagram.com/p/ulHY4HKbAU/?modal=true

I am rather new to a gluten free lifestyle … about 4 months. I started by going ‘low carb’ – meaning avoiding breads, baked goods, etc, and defiitely see a difference in my, er, digetive system. ‘Nuff said, right? But now I’ve discovered some gluten free snacks – specxifically Glutino pretzels (can I say that i like them better than “real” pretzels? I do!) And the crispy-crunchy GF chocolate chip cookies at Trader Joe’s are OUTSTANDING! Now I’m having serious cravings a sub sandwich at Jersey Mike’s – the #6, to be exact, served “Mike’s Way.” If i could find a soft and chewy roll like the ones at JM’s, I’d be happy. Probably forever. Do you think one of Pamela’s baking mixes would do the trick?

My favorite gluten free baked good is from a bakery in Dallas, TX called Tu Lu’s Bakery. Everything there is fabulous and gluten free! But my favorite is their mixed berry muffin’s. These are so AMAZINGLY moist and delicious, that any time I travel there, I make sure to go and get a few to take home.

These look amazing! I love pumpkin pancakes, and I haven’t been successful with GF ones, yet. Can’t wait to try these! My favorite GF treat to make at the moment is muffins — banana, blueberry and walnut, to be exact. 🙂

I had the fig flatbread and it was soo delicious… I used a different gluten free flatbread (I was exceptionally lazy the day I made it) but I’m sure a homemade crust would make it exponentially better!

I’m new to eating gluten free. So, I would love to find recipes, that I can have. Although, I know I won’t be chosen to win, such a wonderful gift. I just had to try anyways. There is always a first time for everything. However I would love to learn new recipes, that don’t contain glutens and sugars, or splenda, equal. I may only have agave, honey, and stevia. Thank you for the post for the pancakes. I’m going to give them a try. 🙂

I found out I am allergic to wheat this year, so it has been a bit of a steep learning curve! My favorite gluten-free products are companies local to my area (Columbus, OH): a fantastic company called Soodles (their coffee cake is UNREAL) and a new bakery called Bake Me Happy which I currently frequent a little too much for my skinny pants’ liking!

I am learning about GF for my daughter’s sake – and she makes a great black bean brownie. For me, the GF brownies “tri pack” from Krusteaz (at Sam’s) are delicious! Now I need to track down Pamela’s “mix” in time for our Thanksgiving family gathering 🙂

i have not tried pamela’s pre-mixed flours, but you are correct in stating that it is simpler, and generally less expensive, to use mixes instead of buying each of the different flours and mixing them yourselves. i have one daughter who is gluten-free and one who is vegan and the other prefers the paleo diet. when they are all home for a visit, it does require some interesting menu planning!

Oh, man! That is my very favorite mix of all of Pamela’s mixes. I use it all the time. My non-GF family can’t even tell the difference when I use it. My favorite GF baked good is probably chocolate chip cookies.

There is a fabulous pumpkin cornbread muffin recipe from “The Gluten-free Goddess” blog using this exact Pamela’s baking mix that is a long-time favorite. This pancake recipe is going to be a huge competitor!

Such a lovely Fall post. I have loved Pamela’s products as well ever since my mom went gluten free. My favorite thing to make with her artisanal flour blend is brown butter oatmeal chocolate chip cookies, just to eat the dough half the time and make the kitchen smell amazing!

When my now-husband was my then-boyfriend, we bonded over are shared love for snicker doodles. Then I was told no more gluten. Help a girl out for a gluten free snicker doodle! My husband, on the other hand, could care less, lucky duck that he is.

Hi. I made these this morning and they were AMAZING. So so so good. I live in Italy and have never found anything remotely resembling a gluten free pancake mix (there are gluten free products but very little ready-made stuff). We are not on a gluten free diet, so I replaced that part of your recipe with the following, if anyone is interested:

I went gluten free last year in September and haven’t had a good pancake since. I’m so grateful the drought is over! These pancakes are absolutely amazingly delicious! Fluffy and everything a pancake should be. Thanks for putting pancakes back on the menu!

I use Pamela’s flour for everything- cookies, muffins, pancakes, pie crusts, you name it. I spent a long time experimenting with gluten free flours. They always made recipes too dense and rarely baked anything uniformly- even the ‘all purpose’ mixes. I have not used any other flour since I’ve discovered Pamela’s. As a true testament to how great it is I had my parents visit for a few weeks and my mother couldn’t tell the difference.

This recipe looked so good, and I planned on making it.. until after already setting everything up I realized I was OUT OF PUMPKIN!!! Instead of dumping everything, I just subbed the pumpkin with 1 mashed banana. SOO GOOD!! If anyone runs into the same problem, I hope this comment helps!! 🙂

These gf pumpkin pancakes were delicious! The coconut oil carmalized them a little bit which was a nice touch. I used King Arthur pancake mix. My only complaint is that perhaps there wasn’t enough pumpkin.

Hi Erin, I haven’t tried this with other brands aside form Pamela’s (I’m guessing they can all vary quite a bit depending on what types of flours are in their mix – rice flours, bean flours, etc). I would stir in some almond milk until the consistency is a bit thinner and more pourable…

I made these tonight after a failed attempt at a different pumpkin pancake recipe that would be safe for my son with his allergies. He really enjoyed them! I didn’t have Pamela’s so I made a pancake mix out of the gluten free all-purpose flour blend I had on hand. I also had to use a flax egg because he can’t have regular eggs. Other than that, I used your recipe. Turned out great! It’s nice to come across recipes that still work when adjusted to fit specific dietary needs. Thank your for sharing.